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Peanut Butter Cup Cookie

When I made my first batch of these great cookies, so many asked for the recipe that I knew I had a hit! My baking rewards are the smiles on my family and friends' faces. —Mary Hepperle, Toronto, Ontario
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package (13 ounces) miniature peanut butter cups
  • DRIZZLE:
  • 1 cup semisweet chocolate chips
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon shortening

Directions

  • Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle.
  • Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets.
  • Bake 12-15 minutes or until edges are lightly browned. Cool 2 minutes before removing from pans to wire racks.
  • For drizzle, in a microwave, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.
Nutrition Facts
1 each: 200 calories, 12g fat (6g saturated fat), 20mg cholesterol, 126mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Maria
    May 26, 2019

    No comment left

  • brady525sarah
    May 9, 2013

    No comment left

  • juicyfruit007
    Nov 4, 2012

    These are good. However, I was confused about the "miniature peanut butter cups" called for. Somehow, I assumed they were the mini unwrapped kind (measuring maybe .5+ in diameter), but then I saw the bag I'd bought was an 8 oz bag, so I began to think that maybe the recipe is calling for the larger size (that is maybe 1" in diameter) that come wrapped. I suppose these larger ones could also be called "mini" since they are not the regular-sized large ones (2" in diameter?). I used the smallest ones, and next time would just have mixed the whole bag into the dough. I am guessing I should have used the next size up so as to make the lump in the center more substantial. ANYWAY, these were good and I may make them again, just because they are unique. I do have a very similar tasting recipe that has chocolate chips and peanuts mixed into the dough and is quicker to make. Oh yes, for the chocolate drizzle, to save time I just melted some chocolate chips in a baggie in the microwave, cut off the corner of the bag, and squeezed the chocolate onto the cookies.

  • Brenda2772
    Apr 21, 2012

    Time consuming (wrapping the candy), but a good cookie.

  • talon49
    Feb 13, 2012

    Made cookies exactly as recipe says, didn't change anything. These cookies are so delicious*****!

  • milltownt
    Dec 16, 2011

    I made these a few years ago and they were a big hit. My joy at Christmas is baking and giving it away so this was a special treat in the cookie mix.

  • debbiezalaznik
    Dec 2, 2011

    No comment left

  • CFLeslie
    Oct 27, 2011

    I have never liked any kind of peanut butter cookie, until I had these. I made them for my boyfriend and tried one. They are incredible!

  • royalviking
    May 13, 2011

    No comment left

  • adaleio3
    Mar 10, 2011

    I loved these cookies they where so yummy and everyone loved them!! i did a couple things differently however by using milk chocolate chips and melted them with a little bit of heavy whipping cream to make the drizzle instead of what the recipe called for, and wrapped them around two of the super tiny reeses instead of the normal mini sized and used the actual reeses branded peanut butter. i didn't even have to freeze or cool my dough they wrapped nicely and looked awesome when baked :D